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  1. kihler

    Smoked Bacon, clean and neat

    I was getting tired of the mess I make in the frig when curing my bacon. So I have a new approach. I put the pork belly in seal a meal bags during the cure process. It worked for pork loin to. Take a look. Some nice looking belly and air drying. I made blocks to stack the smoking racks in...
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    • kihler
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    DSCN3218.JPG

    • kihler
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    • Album: Smoked Bacon, clean and neat
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    DSCN3215.JPG

    • kihler
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    DSCN3213.JPG

    • kihler
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    DSCN3212.JPG

    • kihler
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    • kihler
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    • kihler
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    DSCN3202.JPG

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  10. kihler

    Need input on new smoker

    I found a web site in Mt Vernon http://www.craft-stove.com/product-categories/bbqs/  It's close Anacortes, I've never  been there but they seem to carry a number of smokers.
  11. kihler

    Need input on new smoker

    Have you considered taking a ferry to Anacortes, Washington and looking for a smoker? Can you bring it back into Canada without paying duty?
  12. kihler

    Need input on new smoker

    Have you ever thought of making one? I lived in Washington state most of my life and smoked a lot of salmon. I made a great smoker out of tongue and groove cedar. I put it on wheels so I could move it around. The heat source was an electric hot pad what a fry pan on it. You could control the...
  13. kihler

    How many years have you been smoking?

    I didn't go to page 4, new answer is 705
  14. kihler

    How many years have you been smoking?

    40 here so we are up to 232.2
  15. kihler

    Dry Curing.

    I may not have been clear, but if you smoke your bacon with the skin on remove it before slicing.
  16. kihler

    Dry Curing.

    I have made all my bacon and Canadian bacon for many years. As a newbe to curing and smoking bacon I would use a Morton product called tender quick. Morton also has a booklet on using their products. You can find the products online, and some stores carry tender quick. Tender quick has all the...
  17. kihler

    Smoked Goose

    Winner, winner goose dinner. Well the smoked goose was good, but the goose pate is super. I took one breast, the liver, heart, gizzard and all the meat I could get off the goose. Ran it through the meat grinder twice with caramelized onions and some spices. It's great.
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    DSCN3187.JPG

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  19. kihler

    Smoked Goose

    Well, the goose is cooked. I brined it for about 15 hours and smoked it for about 5 hours on a very low heat. I put drip pans under the rack that the goose sat on, I got about a pint of goose fat. I'm not sure what I'll do with it. Here are the pics. The goose meat is very dark, goose only has...
  20. Smoked Goose

    Smoked Goose

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